2016 El Limoncillo Yellow Pacamara Pulp Natural
Dr. Erwin Mierisch
Yasica Norte, Matagalpa, Nicaragua
From my 2016 notes while we were cupping at Beneficio Esteban:
"Strangely papaya and passionfruit flavor that also gives hints of popping a jumble of Lifesavers in your mouth, crisp quick finishing acidity - 85 - Super Quirky - well American drinkers like it?"
And with notes like that is how we go about selecting the coffees we offer you each year.
Selecting a range of coffees is never a straight-forward process. There are lots of twists and turns along the way. And they include interestingly strange and quirky coffees like this Yellow Pacamara from Finca Limoncillo.
High up in the mountains of Matagalpa lies El Limoncillo, one of the five farms the Mierisch family operates. Like it's cousins, Limoncillo features it's own wet mill to quickly process the coffee at its peak of ripeness. Further processing and dry milling for all the farms is done at the Beneficio Don Esteban, just outside of the town of Matagalpa.
Being heavily involved in the Cup of Excellence, Erwin understands intimately the results from proper processing of coffee and focuses the family's operations on remaining one of Nicaragua's top coffee producers. Some of the steps they take to help ensure this are: paying staff 30% above the minimum wage, providing free housing (with free electricity and running water) for the 60 families that live and work on their farms, free meals for all farm workers (both for those workers who live on site and those who commute), free day care facilities for the families, free health care and on-site teachers to help staff diversify their skills.
The farms reuse all process waste as organic mulch for crops, engage in no mechanical harvesting, 100% sun drying all coffee, recycling all water and cleaning the water they return to the ecosystem, utilize natural tree canopy to serve as growing shade and dedicating portions of their land as natural preserve.
Yellow PacaMara is a special Arabica varietal. Originally developed as a hybrid between the Pacas and Maragogype varietals by the Salvadoran Institute for Coffee Research in 1958 and was released to farmers, after careful scientific research, in the late 1980s. It is a medium-sized coffee tree with thick foliage, short internodes and large leaves. Its' cherries are long with a small protuberance and the seeds are large and oval in shape.
And when we say they are large, we mean Large. It's one of the largest sized bean but it also has a beautiful and intense cup quality with delicate body.
Because of its large size, the PacaMara is a tricky coffee to roast. Large enough that we actually lower the roast batch size to help compensate for the size of the bean. It's so voluminous that less coffee takes up the same amount of space! From there, we heat the coffee at a softer rate than others to fully develop the natural flavors and sugars. The result is a wonderful cup.
2016 El Limoncillo Yellow PacaMara
Producer: Dr. Erwin Mierisch
Farm Manager: Santos Demitrio Flores
Region: Yasica Norte, Matagalpa, Nicaragua
Elevation: 1150 masl
Harvest: February 2016
Style: Shade grown
Processing: Pulp Natural, Sun Dried
Certification: Utz Kapeh
2016 El Limoncillo Yellow PacaMara
Whole Bean - 10 ounces
Please Note: Our Sproastery works on a weekly roasting schedule to provide the freshest coffee possible. Currently, our roast day is on Tuesdays. Our coffees are roasted on Tuesday and shipped out by Wednesday for weekday delivery. Please place your orders by midnight Monday night so that we can accommodate your order in our production schedule. Thank you.